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“Gosh darn it… I was taking my notes in the review box and absentmindedly clicked away… I’m up to steep 13 or 14 on this, and frankly I’m just getting ready to move on, but this tea is extremely...” Read full tasting note
“Received this in the Tea Thoughts holiday advent. I had been putting off trying it, as I thought it was going to be a charcoal roasted oolong, which I am just sick of. Luckily, I gave it a chance...” Read full tasting note
“Sipdown (116)! My last Octavia Tea blend! I had a really fun time exploring their company’s blends, and I think a found a couple winners so maybe an order’ll be in my future. I know I was talking...” Read full tasting note
This exceptional, competition-grade oolong is composed of tealeaves rolled into dark, lustrous little pearls. When brewed, its rich, caramel color is similar in appearance to a fine, aged brandy. Tremendously complex flavors of roasted brown-sugar, molasses, nutmeg, raisins and figs evolve into a lingering, caramelized-honey persistence in this sophisticated cup. Often a favorite among connoisseurs, oolong tea is rich in antioxidants and metabolism-boosting properties.
Compared to other oolongs, Brandy Oolong is more oxidized, which gives it a richer, deeper flavor profile that is closer in character to a black tea than a green tea.
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Gosh darn it… I was taking my notes in the review box and absentmindedly clicked away…
I’m up to steep 13 or 14 on this, and frankly I’m just getting ready to move on, but this tea is extremely long-lasting and just keeps giving.
I really wish I had all my steep notes, but I’ll simplify them as I can remember them.
First steep, and all steeps, poured a deep caramel brown. I am just now starting to see a decrease in color, which is astounding to me.
First steep was SO SMOOTH, with brown sugar, brown bread, and cooked fruit, like fruitcake in a cup. Later steeps produced some spices — nutmeg was the first one I noticed, then the following steep brought cinnamon and clove. A steep later I found some ginger. Plum.
There was a steep where I got green grapes and the brown fruitcake turned more to a yellow coffee cake.
Some astringency in later steeps, but nothing offensive or terribly drying. Right after the pour, wet leaves and toast reign; as the liquor cools, the spices and malt absolutely stick around.
The dry pearls of this oolong are tiny; as the leaves open up, they have the look of a nice black tea. I assume this oolong is on the more-oxidized end of the spectrum.
I have had quite a few cups of this western-style; while I enjoyed it quite a bit, this gong fu session really brought out some fantastic stuff. It’s not necessarily my absolute favorite flavors and scents, but wowza, it’s good fun.
Flavors: Brown Sugar, Cake, Caramel, Cinnamon, Clove, Ginger, Nutmeg, Plum, Red Fruits, Toast, White Grapes
Received this in the Tea Thoughts holiday advent. I had been putting off trying it, as I thought it was going to be a charcoal roasted oolong, which I am just sick of. Luckily, I gave it a chance and was very pleasantly mistaken.
This is super complex, and tastes like a cup of dried fruits stewed in honey. Super smooth and sweet.
Sipdown (116)!
My last Octavia Tea blend! I had a really fun time exploring their company’s blends, and I think a found a couple winners so maybe an order’ll be in my future. I know I was talking this morning about getting more of the Dark Rose Hearts in Steepster chat, and I find myself craving the Mango Sorbet; so who knows!
- Slightly more leaf this time to prevent winding up with an under leafed third cup
- Also paid much more attention taste wise
- There’s totally a yeasty/malty quality still, but also a sweet fruitiness
- Can’t quite put my finger on what fruit but I suppose in that regard it IS brandy like
- I actually really like this one, and find it to be quite smooth
- Would totally drink it again, maybe would purchase another sample size amount
Sounds like an amazing tea!
It’s worth picking up, for sure!